Roasted Fig And Arugula Salad

• 1/3 cup sherry vinegar or cider vinegar
• 1 tablespoon molasses
• 2 teaspoons extravirgin olive oil
• 1/4 teaspoon salt
• 4 large (dark-skinned) fresh figs, halved (such as Black Mission)
• Cooking spray
• 5 cups trimmed arugula
• 1/4 cup (1 ounce) crumbled goat cheese
• 1/8 teaspoon freshly ground black pepper

1. Preheat oven to 425u0b0.
2. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add figs; toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
3. Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425u0b0 for 8 to 10 minutes. Remove figs from pan; place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl; let figs and vinaigrette cool to room temperature.
4. Place arugula on a platter; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.

sherry vinegar, molasses, extravirgin olive oil, salt, fresh figs, cooking spray, arugula, goat cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/roasted-fig-arugula-salad (may not work)